I’ll be honest—I used to think salads were just a sad side dish, something you pushed around on your plate while waiting for the real meal. But then I discovered lentil salad, and let me tell you, it’s a game-changer. It’s packed with protein, bursting with flavor, and actually keeps you full.
Plus, when you toss in creamy feta, crisp veggies, and a zippy homemade dressing, it turns into something you crave—not just something you eat because you “should.”
This salad isn’t just delicious; it’s smart. Lentils are loaded with fiber and protein, making this a perfect meal for busy days when you need something quick but satisfying.
And since it’s naturally gluten-free, it works for just about everyone. So grab a bowl, and let’s build a salad that actually gets you excited to eat your veggies.
Tips for Maximum Flavor
- Use broth instead of water – Cooking lentils in vegetable broth adds extra depth of flavor.
- Soak the onion – If raw red onion is too sharp, soak it in cold water for 10 minutes before adding it to the salad.
- Go fresh – Fresh lemon juice and herbs make all the difference. Don’t skip them!
Variations & Substitutions
- Dairy-Free? Swap feta for avocado or a dairy-free feta alternative.
- More Protein? Add grilled chicken, chickpeas, or even a hard-boiled egg.
- Nut-Free? Skip the nuts or use sunflower seeds for crunch.
- No Mint? Use extra parsley, basil, or cilantro.
Serving Suggestions
This salad is perfect as a main meal for lunch, a side dish for grilled meats, or a meal prep option for busy weeks. Serve it with warm pita or crusty gluten-free bread for a little extra comfort.
Gluten-Free Lentil Salad with Feta Cheese
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty, protein-packed lentil salad with fresh vegetables, feta cheese, and a tangy homemade dressing. Perfect for meal prep or a light, satisfying meal.
Ingredients
For the Salad:
- 1 cup green or brown lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- ½ small red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped (optional, but amazing)
- ½ cup crumbled feta cheese
- ¼ cup toasted walnuts or almonds (optional, for crunch)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the lentils – In a medium pot, bring the lentils and water (or broth) to a boil. Reduce heat and simmer for about 20 minutes, or until tender but not mushy. Drain and let cool.
- Prep the veggies – While the lentils cool, chop the tomatoes, cucumber, onion, parsley, and mint.
- Make the dressing – In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Assemble the salad – In a large bowl, combine the cooled lentils, chopped veggies, feta, and nuts (if using). Drizzle the dressing over the top and toss gently to coat.
- Serve and enjoy! – Let it sit for 10-15 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Best served fresh, but keeps in the fridge for up to 3 days. If making ahead, store the dressing separately and toss before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop, No-Bake
- Cuisine: Mediterranean, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: ~310 per serving
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
